Tuna & Avocado Tartare on Crispy Nori

This is the perfect snack or lunch to have after a busy day cooking. Fresh, light and beautiful, they also make a fantastic paleo christmas canapé! Recipe adapted from Pete Evans facebook site.

Ingredients

5 nori sheets – each sheet cut into 6

1/4 cup tapioca flour plus extra for dusting

1/4 cup cold water

Coconut oil for shallow frying

2 avocados – diced finely

400 g sashimi grade tuna diced finely

2 tbsp lemon infused olive oil

1 tbsp raw apple cider vinegar

1 tbsp grated ginger

3 tbsp tamari or coconut aminos

Dash sesame oil

2 tbsp black sesame seeds

Method

Heat coconut oil in a large deep based pan and keep on medium heat

In a small bowl mix tapioca and water and stir. Lightly coat each rectangle in the tapioca mixture and then carefully place in the oil and cook on each side for maybe 30 seconds. Make sure you don’t overcrowd the pan, as they will stick together. Don’t worry if some of them flip over themselves, it adds to the rustic look (that’s what I told myself anyway!). Place on a board covered in paper towel

In a small bowl mix tuna and avocado

In a mixing bowl combine all other ingredients, pour over tuna, stir and spoon onto crispy nori